Black Forest Brownies With Cherry Pie Filling

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. 😉 Well, get ready to have your mind blown (and your taste buds sing) because we’re diving headfirst into the glorious world of Black Forest Brownies with Cherry Pie Filling. Trust me, it’s like your childhood dreams and adult cravings had a delicious baby.

Why This Recipe is Awesome

Let’s be real. Brownies are great. Cherry pie is great. Combining them? That’s just genius. This recipe is basically a shortcut to feeling like a culinary rockstar without actually needing a rockstar’s patience. It’s rich, it’s fudgy, it’s got that delightful pop of cherry, and frankly, it’s almost impossible to mess up. Like, seriously. Even if you accidentally use salt instead of sugar for a second (don’t do that, obvi), it’s still salvageable-ish. But mostly, it’s awesome because it tastes like pure happiness in brownie form.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, melted. Because life’s too short for sad, unmelted butter.
• 2 cups granulated sugar. Sweetness is key, people!
• 1 cup unsweetened cocoa powder. The darker the better, IMO.
• 1 teaspoon salt. Don’t skip this, it’s not just for fries.
• 1 teaspoon baking powder. For a *little* lift, not a skyscraper.
• 4 large eggs. The backbone of our brownie.
• 2 teaspoons vanilla extract. For that extra je ne sais quoi.
• 1 cup all-purpose flour. The structural integrity of our masterpiece.
• 1 can (21 oz) cherry pie filling. The star of the show, obviously.
• Optional: Chocolate chips, chopped nuts, or whipped cream for serving. Because why not go overboard?

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan. A well-greased pan is your best friend.
2. In a big ol’ bowl, whisk together the melted butter, sugar, cocoa powder, salt, and baking powder until it looks like a smooth, dark chocolate river.
3. Crack in the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract. It should be glossy and inviting.
4. Gently fold in the flour until just combined. Seriously, don’t overmix. We’re making brownies, not stress balls.
5. Pour half of the brownie batter into your prepared pan. Spread it out evenly.
6. Dollop spoonfuls of the cherry pie filling over the batter. Try to get a good distribution. Don’t be stingy!
7. Carefully dollop the remaining brownie batter over the cherry filling. It’s okay if it doesn’t cover perfectly; a little peek-a-boo cherry is charming.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
9. Let them cool completely before cutting. This is the hardest part, I know. Patience, grasshopper.

Common Mistakes to Avoid

• Overmixing the batter: This leads to tough brownies. We want fudgy, not rubbery.
• Not preheating the oven: Rookie mistake! Your brownies will be sad and undercooked.
• Cutting them while hot: They’ll crumble into a delicious mess. Resist the urge!
• Using low-quality cocoa powder: It really does make a difference. Don’t skimp here.
• Forgetting the salt: It balances the sweetness and enhances the chocolate flavor. It’s not optional!

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re missing a key ingredient? No worries! You can totally swap out the cherry pie filling for raspberry or even blueberry pie filling if that’s what your pantry (or heart) desires. If you’re feeling extra fancy, a little swirl of cream cheese batter on top before baking can add a delightful tang. And for those who like a little extra crunch, a handful of chopped pecans or walnuts mixed into the batter is always a good call.

FAQ (Frequently Asked Questions)

Can I make these dairy-free? Sure! Use your favorite vegan butter and a dairy-free chocolate chip if you’re adding them. The eggs are a bit trickier to substitute, but a flax egg might work in a pinch. Just be prepared for a slightly different texture.

How long do these last? Honestly, they rarely last more than a day or two in my house. But stored in an airtight container at room temperature, they should be good for about 3-4 days. If they last that long, you’re a stronger person than I am.

Can I use melted chocolate instead of cocoa powder? You can! It will make them even more intensely chocolatey, but you might need to adjust the sugar and flour slightly. It’s a more advanced move, so stick with cocoa if you’re a beginner.

Why are my brownies cakey? You probably overmixed the batter or used too much flour. Gently folding the flour is key!

What if I don’t have a 9×13 pan? A smaller pan will work, but you’ll need to increase the baking time. A larger pan means thinner brownies and a shorter bake time. Just keep an eye on them!

Final Thoughts

So there you have it! Black Forest Brownies that are ridiculously easy and ridiculously delicious. Now go forth and bake! You’ve got this. And remember, the best part of baking is eating, so don’t be shy with your portion sizes. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!